Determination of maturity indices of fennel (Foeniculum vulgare Mill.) for chewing purposes

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Published

2025-06-30

DOI:

https://doi.org/10.58993/ijh/2025.82.2.12

Keywords:

Harvesting stage , antioxidants, sensory, chromatic, essential oil
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Issue

Vol. 82 No. 02 (2025): Indian Journal of Horticulture

Section

Research Articles

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Copyright (c) 2025 Shiv Lal, Gopal Lal, S N Saxena, M K Mahatma, C K Jangid, Monika Chaudhary

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • Shiv Lal ICAR-National Research Centre on Seed Spices, Ajmer 305206, Rajasthan, India
  • Gopal Lal Cauvery Water Management Authority, New Delhi-110 066, India
  • S N Saxena ICAR-Indian Institute of Millets Research, Regional Research Station on Pearl millet, Gudamalani, Rajasthan, India
  • M K Mahatma ICAR-National Research Centre on Seed Spices, Ajmer 305206, Rajasthan, India
  • C K Jangid ICAR-National Research Centre on Seed Spices, Ajmer 305206, Rajasthan, India
  • Monika Chaudhary ICAR-National Research Centre on Seed Spices, Ajmer 305206, Rajasthan, India

Abstract

Umbels were harvested at six different stages of maturation to determine maturity indices of fennel for chewing. Seeds harvested 35 and 40 days after anthesis had the highest overall sensory acceptability score (8.53 and 8.40) for chewing (raw seeds). Sensory analysis of fennel seeds harvested at various stages revealed that those harvested 35-40 days after anthesis (DAA) possess high quality from the consumer’s perspective due to their superior appearance, flavour, texture, and taste. While delayed harvesting led to increased yield and higher concentrations of bioactive compounds such as phenols and antioxidants, but negatively impacted sensory attributes. Seed colour characteristics, including lightness, hue, and chroma, varied significantly across harvest stages, with optimal values observed at 35-40 DAA. Additionally, moisture content and total soluble solids decreased with maturity, while crude fibre content increased, potentially affecting consumer acceptability. Although higher yields (1190, 1422.6, 1435.48 kg ha-1) and bioactive compounds were recorded at later harvest stages, the overall sensory appeal and balanced nutritional composition of seeds harvested at 35-40 DAA make them the optimal choice for chewing. These findings emphasize the importance of harvesting fennel seeds at optimum stage to meet specific market demands while maximizing sensory quality and nutritional value.

How to Cite

Shiv Lal, Gopal Lal, S N Saxena, M K Mahatma, C K Jangid, & Monika Chaudhary. (2025). Determination of maturity indices of fennel (Foeniculum vulgare Mill.) for chewing purposes. Indian Journal of Horticulture, 82(02), 200–208. https://doi.org/10.58993/ijh/2025.82.2.12

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